I am indebted to Lynne Allbutt for the inspiration behind this recipe . . .
Shred the leek (or wild garlic) and ground elder and soften in a little butter until for a few minutes and allow to cool. Meanwhile, beat the eggs together with the cream cheese and add the leek/ground elder mix and the hawthorn buds. Season lightly. Preheat the oven to 180C while Lining a couple of quiche tins with the pastry and pour in the egg and vegetable mix. Bake for about 20 minutes until firm and starting to brown on top. Alternatively, the mix can be cooked without pastry in a large frying pan, turning once to make a tortilla. Serve with fresh crusty bread and a tomato salad.